Cwa Grapefruit Marmalade Food

GRAPEFRUIT MARMALADE

Steps:

• Peel grapefruit and lemon and cut away 1/2 pith from rind. Cut rind into slivers. Chop the fruit and reserve, along with any juice.
• In an 8-quart non-reactive heavy pot, simmer rind, chopped fruit, reserved juice, water and sugar uncovered on low heat, 10 minutes.
• Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
• Return grapefruit mixture to a pot, and heat on medium-high heat until a sugar thermometer registers 220 degrees F, about 20 to 25 minutes.
• Remove from heat, skim off the foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch space at the top
• Wipe rims, seal jars and process in a boiling water bath for 15 minutes.
• Store in a cool, dark place.

GRAPEFRUIT MARMALADE

Steps:

• Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
• Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
• Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
• Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
• Remove the marmalade from the heat when the freezer sample meets your desired consistency.
• Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PINK GRAPEFRUIT MARMALADE

Steps:

• In a large pot, place the two grapefruit in just enough water to make them float freely.
• Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
• Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
• Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
• Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
• Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
• If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
• Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.

QUICK GRAPEFRUIT MARMALADE

Steps:

• Slice the grapefruit very very thinly with a sharp knife, into flat slices. then cut these into strips, and cut the strips into smaller bits. Keep all the juice that flows out, if it's a juicy grapefruit.
• Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
• Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
• The tricky part is knowing when to stop boiling. If you wait too long, it will become too thick when it cools. The important thing to know is it thickens a bit when cooling, so you have to stop it before it reaches the desired consistency. I put a porcelain dish in the fridge, then pour a little onto the dish - if it congeals a little, then it's ready.
• Before you bottle it, eat it with bread while it's still warm - it's delicious!
• Pour in any clean bottle, and refrigerate.

CANDIED GRAPEFRUIT BOWLS

Steps:

• Cut off the tops of the grapefruits a third of the way down from the stem end. Place trimmed bottoms in an 8-quart stockpot; cover with 3 quarts water. Cover surface of water directly with a piece of parchment paper cut to the same size as the diameter of the stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 2 hours.
• Remove grapefruits; place upside down on a wire rack to drain. Reserve parchment round. When cool enough to handle, scoop out flesh with a spoon (do not puncture grapefruit skin). Discard flesh.
• Combine sugar, corn syrup, and 3 3/4 cups water in the stockpot; bring to a boil over medium-high heat, using a wet pastry brush to incorporate sugar crystals that form on the side of pot. Clip a candy thermometer to pot; cook until syrup reaches thread stage (230 degrees). Add grapefruit bowls; reduce heat. Cover with reserved parchment round, and simmer for at least 1 hour, occasionally turning gently. Grapefruits should be unevenly translucent. Turn off heat; let cool in syrup until completely translucent, about 2 hours. Using a whisk small enough to fit in the bowls, gently lift grapefruits from syrup. Place upside down on a rack over a baking sheet. Let dry overnight. Store in an airtight container lined with parchment.